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Old Fashioned English Steak and Kidney with Dumplings Casserole

classic-casseroles-steak-and-kidney

Step by Step Instructions for Preparing and Cooking Steak and Kidney Casserole with Dumplings

Usually found in a one-crust pie, steak and kidney is easy, filling and delicious when made in a casserole. You get all the flavour and eating experience of a steak and kidney pie without going to the bother of actually making a pie.

In this recipe, the steak and kidney is cooked with some dumplings flavoured with fresh parsley.

Steak and Kidney Casserole - With delicious dumplings

classic-casseroles-steak-and-kidney

Make a soft dough - Be careful not to over-mix the dough

classic-casseroles-steak-and-kidney


After 1 and 1/2 hours turn up the oven so that the sauce in the casserole begins to bubble. Add more stock or water if necessary. (A small drop of red wine does wonders as well).

Sift the flour, baking soda and a pinch of salt into a mixing bowl

Stir the herbs through the mix and then make a well in the centre.

Add the combined (lightly beaten) egg and milk.

Quickly use a flat bladed knife to bring them together into a soft dough. Be careful not to over-mix.

Prepare and Cook the Steak and Kidney

Preheat the oven to warm.

The rich flavour of steak and kidney is improved enormously if you take a bit of time and trouble over initially browning the meat. If you put too much meat in at once, this creates a steamy atmosphere and the meat will never brown, so brown the pieces on all sides a few at a time.

Heat half of the oil and butter in a large flame-proof casserole. Brown half the beef and kidneys over high heat for about 2 minutes. Remove.

Brown the rest of the meat in the remaining oil and butter. Remove from flame.

Add onions (and mushrooms if any) and all the meat back in the dish, sprinkle with flour, stir to combine and pour in stock.

Cover the casserole and cook in oven for 1 and 1/2 hours.

Drop the Dough into the casserole - carefully does it ..

classic-casseroles-steak-and-kidney



Carefully remove the casserole from the oven and place it on a board on your kitchen bench.

Drop tablespoons of the dough evenly over the meat in the casserole.

Put the casserole lid back on and return to the oven for 20 minutes.

Take off the lid and cook for a further 5 minutes or until dumplings are golden.

Ingredients

  • 1 kg round -skirt - or stewing steak cut into cubes
  • 4 lamb kidneys with cores removed
  • 1 large onion
  • 1/4 cup plain all purpose flour
  • 1 cup of beef stock
  • 1 tablespoon oil
  • 20 g butter
  • DUMPLINGS
  • 1 cup of plain flour
  • I teaspoon baking powder
  • 1/2 cup of chopped fresh parsley
  • 1 egg lightly beaten
  • 1/3 cup of milk

Instructions

  1. Heat half of the oil and butter in a large flame-proof casserole. Brown half the beef and kidneys over high heat for about 2 minutes. Remove.
  2. Brown the rest of the meat in the remaining oil and butter. Remove from flame.
  3. Add onions (and mushrooms if any) and all the meat back in the dish, sprinkle with flour, stir to combine and pour in stock.
  4. Cover the casserole and cook in low-to medium oven for 1 and 1/2 hours.
  5. After 1 and 1/2 hours turn up the oven so that the sauce in the casserole begins to bubble. Add more stock or water if necessary. (A small drop of red wine does wonders as well).
  6. Sift the flour, baking soda and a pinch of salt into a mixing bowl
  7. Stir the herbs through the mix and then make a well in the centre.
  8. Add the combined (lightly beaten) egg and milk.
  9. Quickly use a flat bladed knife to bring them together into a soft dough. Be careful not to over-mix.
  10. Carefully remove the casserole from the oven and place it on a board on your kitchen bench.
  11. Drop tablespoons of the dough evenly over the meat in the casserole.
  12. Put the casserole lid back on and return to the oven for 20 minutes.
  13. Take off the lid and cook for a further 5 - 10 minutes or until dumplings are golden.

How about you? - Do you like steak and kidney?

© 2008 Susanna Duffy

Leave a message for the Cook

Peter Badham from England on January 29, 2014:

Yummy, especially in this cold weather

mariacarbonara on August 08, 2013:

Mmmmm a good steak and kidney pie on a cold night. Actually was never a big fan of the kidney part, just loved the steak and the pie more!

Helene-Malmsio on June 06, 2013:

aaahhh... fond memories of enjoying steak and kidney pie on cold winter nights.

Thamisgith on November 19, 2012:

Great lens. I could just go a nice big helping of steak and kidney pie after reading it!

oztoo lm on September 26, 2012:

steak and kidney is a big winter favorite in our house. Have to try your dumplings with it next time I make it.

nickybutler on August 07, 2012:

Reminds me of home :D Thanks for a lovely lens

anonymous on June 25, 2012:

I have actually never cooked Steak and Kidney Casserole but I remember having it many times when I was younger. My mother was a good cook of simple but tasty meals (that had to stretch around 7 of us) and this was one of her best dishes. I miss so many dishes from home and I am no cook myself, sadly.

anonymous on April 16, 2012:

cant remember when i last had stew and dumpling or casserole im gonna follow your recipe and make this thankyou

Tamara14 on April 11, 2012:

I've never tried this one but it is tempting indeed :)

rewards4life info on November 10, 2011:

Yum, yum! One of my favourite winter dishes. Thanks a lot for sharing the recipe, I must try it one day. =)

Carol Fisher from Warminster, Wiltshire, UK on November 10, 2011:

The pictures on this page make my mouth water. This is the kind of food we eat here during cold winters.

SaintFrantic on October 20, 2011:

Look really tasty.Thanks for sharing

Oosquid on September 23, 2011:

I must admit I don't think I ever had Kate and Sidney with dumplings (it sounds delicious though,) but love, love, love Kate and Sidney pudding. I can taste my old mum's s+k pud now ( and her Shepard's Pies) Can only eat the good tasting food as a special treat now, health reasons! Great lens.

blanckj on July 27, 2011:

Definitely a good dish, but not for me. Thanks for sharing.

SheilaVine LM on June 15, 2011:

Great lens

myshelle01 on May 29, 2011:

Steak and Kidney is an extra special dish in my family.It was one meal amongst many, my Late Mum cooked best. I must try it with the dumplings. Thank You.

Debbie from England on May 28, 2011:

Blessed by a Squid Angel ;)

ttsm197 on May 05, 2011:

i rarely cook ..n its my fav dish

anonymous on December 28, 2010:

I cooked this last night and it was delicious!

Nancy Tate Hellams from Pendleton, SC on October 17, 2010:

Well, we don't cook kidneys, either. You really make this Steak and Kidney with Dumplings look and sound great so we might have to try it.

Brian Stephens from France on April 28, 2010:

Wow I think you are trying to make a fat guy fatter, those dumplings with steak and kidney are a killer combination, just like momma used to make. I will be speaking to the wife about making this dish. Although she will probably tell me to cook something for a change :-). Thanks for sharing 5*s

justholidays on April 21, 2010:

Ok, PM me and I'll give you my physical address... Just want the steak, kidneys and sauce (love kidneys). Mouthwatering recipe here; first time I discover your recipe lens, I'm impressed!

Jennifer P Tanabe from Red Hook, NY on April 21, 2010:

Used to love steak & kidney pie! Now the idea of making it as a casserole certainly looks attractive - mmm, making me hungry....

ElizabethJeanAl on December 31, 2009:

Sounds delicious!

ThomasC on October 14, 2009:

Great looking Steak and Kidney Recipe!

Sniff It Out on January 12, 2009:

My mother used to make this all the time, its a long while since I have eaten it but it really is good, thanks for adding it to The Cooks Cafe group

Rich from Surrey, United Kingdom on January 05, 2009:

My hubby is British, so he would just love this recipe. I tried to make it when we were living in England, but it didn't turn out so good :( To an American, kidneys just don't sound good...but I'll have to try it again. 5*s

Agapantha on January 01, 2009:

I like your recipe series you make everything look so easy